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Healthy Brazilian Chicken Pie (Empada de Frango)
Healthy Brazilian Chicken Pie (Empada de Frango)
NO GLUTEN, NO DAIRY, NO SOY
Yelds 9 medium pies
Pastry
3 cups Biomed Protein Rich Chickpea Flour
2 cups rice flour
1 1/2 tablespoon saffron or turmeric (powder)
3 tablespoons Nuttelex
4 teaspoons salt (optional if you can’t have salt)
1 egg (for the dough) 1 egg (to brush the top crust)
1 cup chilled water (makes the dough crunchy);
2 Tablespoons Biomed Niulife Coconut Oil
(This dough has a high fibre and protein content. Use the Biomed Protein Rich Chickpea Flour, as it is precooked, steamed and the husks removed to provide a nice, smooth taste).
Filling:
250g chicken breast fillets
3 tomatoes (finely diced)
200g Kalamata pitted olives (diced)
9 Pimiento Stuffed Olives (place a whole one inside each pie).
100g oven roasted capsicum (diced)
4 tablespoons Biomed Niulife coconut Amino Sauce
Spring onion to taste (diced)
Fresh parsley to taste (diced)
Salt and pepper
Olive oil
Filling Instructions:
Boil some water in a saucepan, and when water is boiling place the fillets, cooking them until tender.
Remove the cooked fillets and shred then in a food processor. Place the shredded chicken in a bowl and add the tomatoes, olives, capsicums, spring onions, parsley. Mix all the ingredients well and then add the Coconut Amino and mix again. Taste and season with salt and pepper.
Reserve.
Pastry instructions:
Preheat oven to 180C.
In a large bowl, place all the ingredients but the chilled water. After you mix everything well, start adding the chilled water, working it until you get an uniform dough. It should not be too flaky, but if it is, add a bit more chilled water.
Grease a pie/muffin tray with oil spray and place small amounts of pastry in each pie cup, gently pressing down the pastry against each pie cup, making the crust as thin as possible, without breaking it. Make sure your pastry goes right up to the top of the pie cup, allowing the sides to overhang a little bit at the top.
Place generous amounts of filling in each pie cup. Place a whole Pimiento Stuffed Olive inside each pie. Lay rounds of pastry on top of the pies to cover them (try to make them thin, without breaking them), sealing and smoothing the edges with the overhang pastry. Beat one egg and use it to brush the top of the pies. Place pie tray in oven for 30 minutes or until golden.